JPWO2019044351A1 - Oil composition containing unsaturated fatty acids - Google Patents
Oil composition containing unsaturated fatty acids Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
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- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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Abstract
本発明は、不飽和脂肪酸含有油脂を含有しつつ、風味良好な育児用調製乳をも作製できる油脂組成物を提供することを課題とする。不飽和脂肪酸含有油脂及びレシチン類を含有する油相に、アスコルビン酸及びその塩から選ばれる１以上が溶解され、ｐＨが３．６以上に調整され、所定の固形分となっている水相が分散された油脂組成物においては、不飽和脂肪酸の酸化が抑制されることを見出し、本発明を完成させた。An object of the present invention is to provide an oil / fat composition capable of producing a prepared milk for childcare having a good flavor while containing an unsaturated fatty acid-containing oil / fat. An aqueous phase in which one or more selected from ascorbic acid and salts thereof are dissolved in an oil phase containing unsaturated fatty acid-containing fats and oils and lecithins, the pH is adjusted to 3.6 or more, and a predetermined solid content is obtained. We have found that in the dispersed oil and fat composition, the oxidation of unsaturated fatty acids is suppressed, and completed the present invention.
Description
本発明は、育児用調製乳にも使用可能な、不飽和脂肪酸を含有する油脂組成物に関する。 The present invention relates to an oil / fat composition containing an unsaturated fatty acid, which can also be used in prepared milk for childcare.
不飽和脂肪酸、特にＥＰＡ（エイコサペンタエン酸）やＤＨＡ（ドコサヘキサエン酸）は、乳児に必要な栄養素として、育児用調製乳に配合される場合がある。
不飽和脂肪酸は、二重結合を含み、それが経時的に酸化され、風味に違和感がある場合がある。それは、二重結合を複数有するＥＰＡやＤＨＡで顕著である。
育児用調製乳に使用する油脂に関する出願として特許文献１がある。ここでは、ＤＨＡとコレステロールを同時に強化することを目的に、魚油を所定の温度で分子蒸留する製造法が開示されている。
特許文献２は、「酸化安定性に優れた高度不飽和脂肪酸含有油脂粉末及びその製造法」との名称の出願であり、「高度不飽和脂肪酸含有油脂に対し、フォスファチジルコリン含量５５％以上のレシチン、および酵素分解レシチンの２種類を一定の比率で組み合わせて配合し、さらに鎖長が３〜６である大豆ペプチドを一定量添加して乳化し微粒子とした後、基剤を添加して噴霧乾燥法等により乾燥して粉末化することにより、酸化安定性に優れた高度不飽和脂肪酸含有油脂粉末が得られる。」旨記載されている。Unsaturated fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), may be added to infant formula as nutrients necessary for infants.
Unsaturated fatty acids contain double bonds, which are oxidized over time and may have an unpleasant flavor. It is remarkable in EPA and DHA having multiple double bonds.
Patent Document 1 is an application relating to fats and oils used for prepared milk for childcare. Here, a production method for molecularly distilling fish oil at a predetermined temperature is disclosed for the purpose of simultaneously fortifying DHA and cholesterol.
Patent Document 2 is an application entitled "Highly unsaturated fatty acid-containing fats and oils powder having excellent oxidative stability and a method for producing the same", and "Phosphatidylcholine content of 55% or more with respect to highly unsaturated fatty acid-containing fats and oils". Lecithin and enzymatically decomposed lecithin are combined in a certain ratio and blended, and a certain amount of soybean peptide having a chain length of 3 to 6 is added to emulsify into fine particles, and then a base is added. By drying and pulverizing by a spray drying method or the like, a highly unsaturated fatty acid-containing oil / fat powder having excellent oxidative stability can be obtained. "
本発明は、不飽和脂肪酸を含有しつつ、風味良好な育児用調製乳をも作製できる油脂組成物を提供することを課題とする。 An object of the present invention is to provide an oil / fat composition which contains unsaturated fatty acids and can also produce prepared milk for childcare having a good flavor.
課題を解決するために、本発明者は鋭意検討を行った。特許文献１においては、所定の温度での分子蒸留によって、油脂の風味が変化したり劣化したりすることがない旨の記載はあったが、その後の酸化をいかにして抑制するかについての具体的な開示はなかった。
特許文献２においては、所定のレシチンの、高度不飽和脂肪酸を含有する油脂に対する重量比を１００〜３００％とする必要がある等、組成上の制約の大きいものであった。In order to solve the problem, the present inventor has conducted diligent studies. In Patent Document 1, there is a description that the flavor of fats and oils is not changed or deteriorated by molecular distillation at a predetermined temperature, but specifics on how to suppress the subsequent oxidation. There was no specific disclosure.
In Patent Document 2, the weight ratio of a predetermined lecithin to a fat or oil containing a highly unsaturated fatty acid needs to be 100 to 300%, and the composition is severely restricted.
本発明者がさらに鋭意検討を行ったところ、不飽和脂肪酸を含有する油脂及びレシチン類を含有する油相に、アスコルビン酸及びその塩から選ばれる１以上が溶解され、ｐＨが３．６以上に調整され、所定の固形分となっている水相が分散された油脂組成物においては、不飽和脂肪酸の酸化が抑制されることを見出し、本発明を完成させた。 As a result of further diligent studies by the present inventor, one or more selected from ascorbic acid and salts thereof are dissolved in an oil phase containing unsaturated fatty acids and lecithins, and the pH becomes 3.6 or more. The present invention has been completed by finding that the oxidation of unsaturated fatty acids is suppressed in an oil / fat composition in which an aqueous phase that has been adjusted and has a predetermined solid content is dispersed.
即ち本発明は、
（１）以下の条件を満たす、油脂組成物、
１．アスコルビン酸及びその塩から選ばれる１以上が溶解され、ｐＨが３．６以上に調整された水相０．３〜２２質量％が、油相に分散された状態で存在する、
２．水相における固形分量は２２．８０〜８５質量％である、
３．油相は不飽和脂肪酸を含む油脂、及びレシチン類を含有する、
（２）水相にアスコルビン酸及びその塩から選ばれる1以上を必須成分とし、その他に、ｐＨ調整剤が溶解された、前記（１）記載の油脂組成物、
（３）レシチン類が、当該レシチン類におけるホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値が０．４８未満である、前記（１）に記載の油脂組成物、
（４）レシチン類が、当該レシチン類におけるホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値が０．４８未満である、前記（２）に記載の油脂組成物、
（５）ＤＨＡとＥＰＡの合計が０．２５質量％以上である、前記（１）に記載の油脂組成物、
（６）ＤＨＡとＥＰＡの合計が０．２５質量％以上である、前記（２）に記載の油脂組成物、
（７）ＤＨＡとＥＰＡの合計が０．２５質量％以上である、前記（３）に記載の油脂組成物、
（８）ＤＨＡとＥＰＡの合計が０．２５質量％以上である、前記（４）に記載の油脂組成物、
（９）以下の工程による、油脂組成物の製造法、
１．ｐＨが３．６以上に調整された、アスコルビン酸及びその塩から選ばれる1以上が溶解された水相を調製する工程、
２．レシチン類を油脂に溶解し、油相を調製する工程、
３．２の油相に１の水相を微分散し、油中水型乳化物とする工程、
４．３の油中水型乳化物を、不飽和脂肪酸を含有する油脂に混合し、水相を０．３〜２２質量％含有する油脂組成物とする工程、
（10）水相にアスコルビン酸及びその塩から選ばれる1以上を必須成分とし、その他に、ｐＨ調整剤を溶解する、前記（９）に記載の製造法、
（11）レシチン類が、当該レシチン類におけるホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値が０．４８未満である、前記（９）に記載の製造法、
（12）レシチン類が、当該レシチン類におけるホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値が０．４８未満である、前記（10）に記載の製造法、
（13）ＤＨＡとＥＰＡの合計が０．２５質量％以上である、前記（９）〜（12）いずれか1項に記載の油脂組成物の製造法、
（14）育児用調製乳用である前記（１）〜（８）いずれか１項に記載の油脂組成物、
（15）前記（１）〜（８）いずれか１項に記載の油脂組成物を含有する、育児用調製乳、
に関するものである。That is, the present invention
(1) An oil / fat composition that satisfies the following conditions
1. 1. One or more selected from ascorbic acid and salts thereof are dissolved, and 0.3 to 22% by mass of an aqueous phase whose pH is adjusted to 3.6 or more exists in a state of being dispersed in an oil phase.
2. The solid content in the aqueous phase is 22.80 to 85% by mass.
3. 3. The oil phase contains fats and oils containing unsaturated fatty acids, and lecithins.
(2) The oil / fat composition according to (1) above, wherein one or more selected from ascorbic acid and a salt thereof is an essential component in the aqueous phase, and a pH adjuster is dissolved in the aqueous phase.
(3) The oil / fat composition according to (1) above, wherein the lecithins have a value obtained by dividing the amount of phosphatidylcholine in the lecithins by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol. Stuff,
(4) The oil / fat composition according to (2) above, wherein the lecithins have a value obtained by dividing the amount of phosphatidylcholine in the lecithins by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol. Stuff,
(5) The oil / fat composition according to (1) above, wherein the total of DHA and EPA is 0.25% by mass or more.
(6) The oil / fat composition according to (2) above, wherein the total of DHA and EPA is 0.25% by mass or more.
(7) The oil / fat composition according to (3) above, wherein the total of DHA and EPA is 0.25% by mass or more.
(8) The oil / fat composition according to (4) above, wherein the total of DHA and EPA is 0.25% by mass or more.
(9) A method for producing an oil / fat composition by the following steps,
1. 1. A step of preparing an aqueous phase in which one or more selected from ascorbic acid and a salt thereof are dissolved, the pH of which is adjusted to 3.6 or more.
2. The process of dissolving lecithin in fats and oils to prepare the oil phase,
A step of finely dispersing the aqueous phase of 1 in the oil phase of 3.2 to form a water-in-oil emulsion.
A step of mixing the water-in-oil emulsion of 4.3 with a fat or oil containing an unsaturated fatty acid to obtain a fat or oil composition containing 0.3 to 22% by mass of an aqueous phase.
(10) The production method according to (9) above, wherein one or more selected from ascorbic acid and a salt thereof is an essential component in the aqueous phase, and a pH adjuster is dissolved in the aqueous phase.
(11) The production method according to (9) above, wherein the lecithins have a value obtained by dividing the amount of phosphatidylcholine in the lecithins by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol, which is less than 0.48. ,
(12) The production method according to (10) above, wherein the lecithins have a value obtained by dividing the amount of phosphatidylcholine in the lecithins by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol. ,
(13) The method for producing an oil / fat composition according to any one of (9) to (12) above, wherein the total amount of DHA and EPA is 0.25% by mass or more.
(14) The oil / fat composition according to any one of (1) to (8) above, which is for prepared milk for childcare.
(15) A prepared milk for childcare, which contains the oil / fat composition according to any one of (1) to (8) above.
It is about.
また換言すれば、
（２１）以下の条件を満たす、油脂組成物、
１．アスコルビン酸及びその塩から選ばれる１以上が溶解され、ｐＨが３．６以上に調整された水相０．３〜２２質量％が、油相に分散された状態で存在する、
２．水相における固形分量は２２．８０〜８５質量％である、
３．油相は不飽和脂肪酸を含む油脂、及びレシチン類を含有する、
（２２）水相にアスコルビン酸及びその塩から選ばれる1以上を必須成分とし、その他に、ｐＨ調整剤が溶解された、（２１）記載の油脂組成物、
（２３）レシチン類が、当該レシチン類におけるホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値が０．４８未満である、（２１）又は（２２）に記載の油脂組成物、
（２４）ＤＨＡとＥＰＡの合計が０．２５質量％以上である、（２１）〜（２３）いずれか１つに記載の油脂組成物、
（２５）以下の工程による、油脂組成物の製造法、
１．ｐＨが３．６以上に調整された、アスコルビン酸及びその塩から選ばれる1以上が溶解された水相を調製する工程、
２．レシチン類を油脂に溶解し、油相を調製する工程、
３．２の油相に１の水相を微分散し、油中水型乳化物とする工程、
４．３の油中水型乳化物を、不飽和脂肪酸を含有する油脂に混合し、水相を０．３〜２２質量％含有する油脂組成物とする工程、
（２６）水相にアスコルビン酸及びその塩から選ばれる1以上を必須成分とし、その他に、ｐＨ調整剤を溶解する、（２５）に記載の製造法、
（２７）レシチン類が、当該レシチン類におけるホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値が０．４８未満である、（２５）又は（２６）に記載の製造法、
（２８）ＤＨＡとＥＰＡの合計が０．２５質量％以上である、（２５）〜（２７）いずれか1つに記載の油脂組成物の製造法、
（２９）育児用調製乳用である（２１）〜（２４）いずれか１つに記載の油脂組成物、
（３０）（２１）〜（２４）いずれか１つに記載の油脂組成物を含有する、育児用調製乳、
に関するものである。In other words
(21) An oil / fat composition that satisfies the following conditions.
1. 1. One or more selected from ascorbic acid and salts thereof are dissolved, and 0.3 to 22% by mass of an aqueous phase whose pH is adjusted to 3.6 or more exists in a state of being dispersed in an oil phase.
2. The solid content in the aqueous phase is 22.80 to 85% by mass.
3. 3. The oil phase contains fats and oils containing unsaturated fatty acids, and lecithins.
(22) The oil / fat composition according to (21), wherein one or more selected from ascorbic acid and a salt thereof is an essential component in the aqueous phase, and a pH adjuster is dissolved in the aqueous phase.
(23) The value of lecithins obtained by dividing the amount of phosphatidylcholine in the lecithins by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol is less than 0.48, according to (21) or (22). Oil composition,
(24) The oil / fat composition according to any one of (21) to (23), wherein the total of DHA and EPA is 0.25% by mass or more.
(25) A method for producing an oil / fat composition by the following steps,
1. 1. A step of preparing an aqueous phase in which one or more selected from ascorbic acid and a salt thereof are dissolved, the pH of which is adjusted to 3.6 or more.
2. The process of dissolving lecithin in fats and oils to prepare the oil phase,
A step of finely dispersing the aqueous phase of 1 in the oil phase of 3.2 to form a water-in-oil emulsion.
A step of mixing the water-in-oil emulsion of 4.3 with a fat or oil containing an unsaturated fatty acid to obtain a fat or oil composition containing 0.3 to 22% by mass of an aqueous phase.
(26) The production method according to (25), wherein one or more selected from ascorbic acid and a salt thereof is an essential component in the aqueous phase, and a pH adjuster is dissolved in the aqueous phase.
(27) The value of lecithins obtained by dividing the amount of phosphatidylcholine in the lecithins by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol is less than 0.48, according to (25) or (26). Manufacturing method,
(28) The method for producing an oil / fat composition according to any one of (25) to (27), wherein the total amount of DHA and EPA is 0.25% by mass or more.
(29) The oil / fat composition according to any one of (21) to (24) for prepared milk for childcare.
(30) A milk preparation for childcare, which contains the oil / fat composition according to any one of (21) to (24).
It is about.
本発明により、不飽和脂肪酸を含有しつつ、風味良好な育児用調製乳をも作製できる油脂組成物を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil / fat composition capable of producing a prepared milk for childcare having a good flavor while containing unsaturated fatty acids.
本発明に係る油脂組成物は、油脂及び、油脂に溶解する成分からなる、連続相としての油相と、水及び水に溶解する成分からなる、油相に分散した水相から構成される。
なお、本発明に係る油脂組成物を調製する際には、一旦、所定の油相（本発明にて「油相１」と称する場合がある）に水相を分散して乳化物とした後、当該乳化物を、油脂（本発明にて「油相２」と称する場合がある）に分散して、最終的な油脂組成物とする場合がある。この「最終的な油脂組成物」が本発明に係る油脂組成物であるが、本品における油相は、油相１と油相２の混合物となったものであり、この油相を本発明において「油相３」と称する場合がある。以下、上記定義に従い説明する。The oil and fat composition according to the present invention is composed of an oil phase as a continuous phase composed of the oil and fat and a component dissolved in the oil and fat, and an aqueous phase dispersed in the oil phase composed of water and a component dissolved in water.
When preparing the oil / fat composition according to the present invention, the aqueous phase is once dispersed in a predetermined oil phase (sometimes referred to as "oil phase 1" in the present invention) to form an emulsion. , The emulsion may be dispersed in an oil (sometimes referred to as "oil phase 2" in the present invention) to obtain a final oil / fat composition. This "final oil / fat composition" is the oil / fat composition according to the present invention, but the oil phase in this product is a mixture of the oil phase 1 and the oil phase 2, and this oil phase is used in the present invention. In some cases, it is referred to as "oil phase 3". Hereinafter, description will be given according to the above definition.
本発明に係る油脂組成物は、油中水型に乳化されており、水相を有するものである。
水相には、アスコルビン酸（「ＶＣ」と称することがある）及びその塩（「ＶＣ塩」と称することがある）から選ばれる１以上が溶解されている必要があり、アスコルビン酸及びアスコルビン酸ナトリウムが溶解されていることがより望ましい。
水相における水溶性固形分は、２２．８０〜８５質量％である必要があり、より望ましくは３０〜７１質量％であり、さらに望ましくは３５〜７１質量％である。
水相におけるアスコルビン酸及びアスコルビン酸塩の合計量は、水相中７〜８５質量％であることが望ましく、より望ましくは９〜７１質量％であり、さらに望ましくは１１〜７１質量％である。
また、水相のｐＨは３．６以上に調整されている必要があり、より望ましくはｐＨ３．６〜９．６であり、さらに望ましくはｐＨ３．７〜８．０である。
水相が、上記の通りの望ましい状態とされることで、ＤＨＡやＥＰＡをはじめとする不飽和脂肪酸の酸化が抑制された油脂組成物を得ることができる。The oil and fat composition according to the present invention is emulsified in a water-in-oil type and has an aqueous phase.
The aqueous phase must be dissolved with at least one selected from ascorbic acid (sometimes referred to as "VC") and its salt (sometimes referred to as "VC salt"), ascorbic acid and ascorbic acid. It is more desirable that the sodium is dissolved.
The water-soluble solid content in the aqueous phase needs to be 22.80 to 85% by mass, more preferably 30 to 71% by mass, and even more preferably 35 to 71% by mass.
The total amount of ascorbic acid and ascorbic acid salt in the aqueous phase is preferably 7 to 85% by mass, more preferably 9 to 71% by mass, and even more preferably 11 to 71% by mass in the aqueous phase.
Further, the pH of the aqueous phase needs to be adjusted to 3.6 or more, more preferably pH 3.6 to 9.6, and further preferably pH 3.7 to 8.0.
By setting the aqueous phase to the desired state as described above, it is possible to obtain an oil / fat composition in which oxidation of unsaturated fatty acids such as DHA and EPA is suppressed.
また、本発明に係る油脂組成物の水相には、ｐＨ調整剤が溶解されていることも望ましい。
上記ｐＨ調整剤としては、クエン酸ナトリウム、炭酸カルシウム、硫酸マグネシウム、ポリ燐酸ナトリウム、炭酸水素ナトリウム、及び炭酸ナトリウムが挙げられ、より望ましくはクエン酸ナトリウム、炭酸カルシウム、硫酸マグネシウム、炭酸水素ナトリウム及び炭酸ナトリウムであり、さらに望ましくはクエン酸ナトリウム、炭酸カルシウム、硫酸マグネシウムである。無論、これについても、上記のｐＨの範囲であって、上記の水溶性固形分の範囲内での添加が必要である。It is also desirable that a pH adjuster is dissolved in the aqueous phase of the oil and fat composition according to the present invention.
Examples of the pH adjuster include sodium citrate, calcium carbonate, magnesium sulfate, sodium polyphosphate, sodium hydrogencarbonate, and sodium carbonate, and more preferably sodium citrate, calcium carbonate, magnesium sulfate, sodium hydrogencarbonate, and carbonate. It is sodium, more preferably sodium citrate, calcium carbonate, magnesium sulfate. Of course, this also needs to be added within the above pH range and within the above water-soluble solid content range.
本発明の油脂組成物中の水相の量は、０．３〜２２質量％であることが望ましく、より望ましくは０．３５〜２０質量％であり、さらに望ましくは０．３７〜１６質量％である。適当な水相量とすることで、本発明に係る油脂組成物は、強い酸化安定性を示すことになる。 The amount of the aqueous phase in the oil / fat composition of the present invention is preferably 0.3 to 22% by mass, more preferably 0.35 to 20% by mass, and further preferably 0.37 to 16% by mass. Is. By setting an appropriate amount of aqueous phase, the oil and fat composition according to the present invention exhibits strong oxidative stability.
本発明に係る油脂組成物において、油相（油相３に相当）には、不飽和脂肪酸を含有する油脂の他、レシチン類を含有する必要がある。なお不飽和脂肪酸を含有する油脂とは、油脂、すなわちトリグリセライドの構成脂肪酸の1以上として、不飽和脂肪酸が含まれているという意味である。
不飽和脂肪酸としては、特に酸化劣化しやすい高度不飽和脂肪酸を含むことで、本発明に係る効果が顕著に現れ望ましい。すなわち、不飽和脂肪酸として、ＤＨＡ、ＥＰＡから選ばれる1以上を含有することが望ましい。In the oil / fat composition according to the present invention, the oil phase (corresponding to the oil phase 3) needs to contain lecithins in addition to the oil / fat containing unsaturated fatty acids. The fat and oil containing an unsaturated fatty acid means that the fat and oil, that is, an unsaturated fatty acid is contained as one or more of the constituent fatty acids of triglyceride.
It is desirable that the unsaturated fatty acid contains a highly unsaturated fatty acid, which is particularly prone to oxidative deterioration, so that the effect according to the present invention can be remarkably exhibited. That is, it is desirable to contain 1 or more selected from DHA and EPA as unsaturated fatty acids.
本発明においてレシチン類とは、大豆レシチン、菜種レシチン、ひまわりレシチンや卵黄レシチンの他、これらの分別、酵素処理等の加工をしたものを指す。これらのうち、本発明では、レシチン類中のホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値が、０．４８未満であるものを使用することが望ましい。この値は、より望ましくは０．１０〜０．４５であり、さらに望ましくは０．２〜０．４２であり、もっとも望ましくは０．２８〜０．３７である。望ましいレシチン類を使用することで、酸化安定性に優れた油脂組成物を得ることができる。代表的には、所定の分別レシチンにおいて、このような値を示す。レシチンの由来としては、大豆やひまわりが望ましい。 In the present invention, lecithin refers to soybean lecithin, rapeseed lecithin, sunflower lecithin, egg yolk lecithin, and those processed by fractionation, enzyme treatment, or the like. Of these, in the present invention, it is desirable to use one in which the value obtained by dividing the amount of phosphatidylcholine in lecithins by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol is less than 0.48. This value is more preferably 0.10 to 0.45, more preferably 0.2 to 0.42, and most preferably 0.28 to 0.37. By using the desired lecithins, an oil / fat composition having excellent oxidative stability can be obtained. Typically, such a value is shown in a predetermined fractionated lecithin. Soybeans and sunflowers are desirable as the origin of lecithin.
なお、本発明に係る油脂組成物は、レシチン類以外の乳化剤を使用せずに調製することができる点にも特徴がある。すなわち、本発明に係る油脂組成物は、レシチン類以外の乳化剤を使用しないことが望ましい。これにより、本発明に係る油脂組成物は、育児用調製乳を始め、幅広い用途へ使用可能となる。本発明ではこのように、レシチン類以外の乳化剤、特に合成添加物としての乳化剤を使用せず調製された、酸化安定性を有する油脂組成物を、「育児用調製乳用油脂組成物」と称する。無論、育児用調製乳に使用する場合は、他の成分においても、育児用調製乳へ使用できない原材料を使用しないことは言うまでもない。 The oil / fat composition according to the present invention is also characterized in that it can be prepared without using an emulsifier other than lecithins. That is, it is desirable that the oil / fat composition according to the present invention does not use an emulsifier other than lecithins. As a result, the oil / fat composition according to the present invention can be used for a wide range of purposes, including prepared milk for childcare. In the present invention, an oil / fat composition having oxidative stability, which is prepared without using an emulsifier other than lecithins, particularly an emulsifier as a synthetic additive, is referred to as a "prepared milk oil / fat composition for childcare". .. Of course, when it is used for child-rearing milk preparation, it goes without saying that raw materials that cannot be used for child-rearing milk preparation are not used for other ingredients.
本発明に係る油相中におけるレシチン類の量は、０．０３〜６．５質量％であることが望ましく、より望ましくは０．０８〜３．０質量％であり、さらに望ましくは０．１〜１．５質量％である。適当なレシチン類を適当な量添加することで、乳化状態の安定した、油脂組成物を得ることができる。 The amount of lecithins in the oil phase according to the present invention is preferably 0.03 to 6.5% by mass, more preferably 0.08 to 3.0% by mass, and even more preferably 0.1. ~ 1.5% by mass. By adding an appropriate amount of appropriate lecithins, an oil / fat composition having a stable emulsified state can be obtained.
油相（油相３に相当）における油脂には、不飽和脂肪酸を含有する油脂として、大豆油、菜種油、米油、綿実油、コーン油、スーパーパームオレイン、アマニ油、エゴマ油、アラキドン酸含有油脂のほか、動物性油脂を挙げることができる。また、硬化油やエステル交換油も使用することができる。また、ＤＨＡやＥＰＡを含有する油脂としては、魚油や酵母・藻類由来の油脂を挙げることができる。
なお、不飽和脂肪酸を含有する油脂以外の油脂の使用を妨げるものではない。The fats and oils in the oil phase (corresponding to oil phase 3) include soybean oil, rapeseed oil, rice oil, cottonseed oil, corn oil, super palm olein, flaxseed oil, egoma oil, and arachidonic acid-containing fats and oils as fats and oils containing unsaturated fatty acids. In addition, animal oils and fats can be mentioned. Further, hydrogenated oil and transesterified oil can also be used. Examples of fats and oils containing DHA and EPA include fish oils and fats and oils derived from yeast and algae.
It does not prevent the use of fats and oils other than fats and oils containing unsaturated fatty acids.
本発明に係る油脂組成物においては、ＤＨＡ及び／又はＥＰＡを含有することが望ましい。この場合、ＤＨＡとＥＰＡの合計量は、油脂組成物中０．２５質量％以上であることが望ましい。より望ましくは０．７５〜８０質量％であり、さらに望ましくは１．５〜６０質量％である。ＤＨＡとＥＰＡの合計量が適当な量であることで、本品を用いてＤＨＡやＥＰＡを含有した各種製品を調製でき、また、育児用調製乳において、ＤＨＡやＥＰＡの強化を行うことができる。 The oil and fat composition according to the present invention preferably contains DHA and / or EPA. In this case, the total amount of DHA and EPA is preferably 0.25% by mass or more in the fat and oil composition. It is more preferably 0.75 to 80% by mass, and even more preferably 1.5 to 60% by mass. When the total amount of DHA and EPA is an appropriate amount, various products containing DHA and EPA can be prepared using this product, and DHA and EPA can be fortified in the prepared milk for childcare. ..
本発明に係る油脂組成物には、上記で規定するものの他、本発明の効果を妨げない範囲で各種の素材を添加することができる。
たとえば、水相における固形分としては、糖質を使用することができる。糖質としては、デキストリン、オリゴ糖、粉糖を挙げることができる。また、油相には油溶性抗酸化剤を添加することができ、必要に応じ、香料や着色料を添加することも可能である。ただし、用途によっては、添加できる素材はおのずと限定されることになる。In addition to those specified above, various materials can be added to the oil / fat composition according to the present invention as long as the effects of the present invention are not impaired.
For example, sugar can be used as the solid content in the aqueous phase. Examples of the sugar include dextrin, oligosaccharide, and powdered sugar. Further, an oil-soluble antioxidant can be added to the oil phase, and a fragrance or a coloring agent can be added as needed. However, depending on the application, the materials that can be added are naturally limited.
次に、本発明に係る油脂組成物の調製法を、効率的な調製法を主な例として説明する。
まず、水相及び油相(油相１に相当）を調製する。
水相は、水にアスコルビン酸及びその塩から選ばれる1以上を溶解し、ｐＨを３．６以上に調製する。ｐＨは、アスコルビン酸とアスコルビン酸の塩を併用することで調整されることもあるが、別途、クエン酸ナトリウムや炭酸カルシウム、硫酸マグネシウムや、他のｐＨ調整剤で調整することも可能である。もっとも望ましい態様は、アスコルビン酸とアスコルビン酸ナトリウムの併用である。Next, the method for preparing the oil and fat composition according to the present invention will be described with an efficient preparation method as a main example.
First, an aqueous phase and an oil phase (corresponding to oil phase 1) are prepared.
The aqueous phase is prepared by dissolving 1 or more selected from ascorbic acid and salts thereof in water to adjust the pH to 3.6 or more. The pH may be adjusted by using ascorbic acid and a salt of ascorbic acid in combination, but it is also possible to separately adjust the pH with sodium citrate, calcium carbonate, magnesium sulfate, or another pH adjuster. The most desirable embodiment is a combination of ascorbic acid and sodium ascorbate.
水相における固形分の量は、２２．８０〜８５質量％である必要があるが、これは原則的には、アスコルビン酸及び／又はその塩、及びｐＨ調整剤に由来するものである。無論、これら以外の素材の使用を否定するものではないが、本発明に係る油脂組成物を、育児用調製乳をはじめ幅広い用途へ使用するためには、これら以外の水溶性固形分を使用しないことが望ましい。 The amount of solids in the aqueous phase needs to be 22.80-85% by weight, which is in principle derived from ascorbic acid and / or salts thereof, and pH regulators. Of course, the use of materials other than these is not denied, but in order to use the oil and fat composition according to the present invention for a wide range of purposes including milk preparation for childcare, water-soluble solids other than these are not used. Is desirable.
本発明に係る油相（油相1に相当）は、油脂にレシチン類を溶解して調製する。使用するレシチン類の種類については上記記載の通りである。溶解するレシチン類の量は、油相における望ましいレシチン類の量から、換算して添加する。 The oil phase (corresponding to oil phase 1) according to the present invention is prepared by dissolving lecithins in fats and oils. The types of lecithins used are as described above. The amount of lecithin to be dissolved is converted from the desired amount of lecithin in the oil phase and added.
本発明に係る油脂組成物においては、各種の油脂を使用できる。ここで、本発明に係る油脂組成物は、ＤＨＡ及び／又はＥＰＡをはじめとする、不飽和脂肪酸を含むものであるので、これらを含む油脂を使用することができるのは当然である。
本発明に係る油脂組成物を効率的に調製する場合、一旦、レシチン類を含む油相（油相１に相当）に水相を油中水型になるように分散し、その後、当該油中水型乳化物を不飽和脂肪酸を含有する油脂（油相２に相当）へ混合することが望ましい。そのため、油相１に本発明に係る油脂組成物で存在が求められる不飽和脂肪酸を含有する油脂の全てを含んでいることは必ずしも必要ではない。むしろ、大豆油等の一般的な油脂を使用するのが有利である。Various fats and oils can be used in the fats and oils composition according to the present invention. Here, since the fat and oil composition according to the present invention contains unsaturated fatty acids such as DHA and / or EPA, it is natural that fats and oils containing these can be used.
In order to efficiently prepare the oil and fat composition according to the present invention, the aqueous phase is once dispersed in the oil phase containing lecithins (corresponding to oil phase 1) so as to be in the water-in-oil type, and then in the oil. It is desirable to mix the aqueous emulsion with oils and fats (corresponding to oil phase 2) containing unsaturated fatty acids. Therefore, it is not always necessary that the oil phase 1 contains all of the oils and fats containing unsaturated fatty acids that are required to be present in the oil and fat composition according to the present invention. Rather, it is advantageous to use common fats and oils such as soybean oil.
水相を油相１へ分散する場合は、比較的強力な乳化機を使用する必要がある一方、一旦調製された油中水型乳化物を不飽和脂肪酸を含有する油脂中に分散することは容易である。特に高度不飽和脂肪酸を含有する油脂を強力な乳化機に供した場合は、処理により生じる熱により劣化される場合もあるため、上記の油相１は、高度不飽和脂肪酸を含有する油脂を用いず、大豆油等の一般的な油脂を用いることが望ましい。 When dispersing the aqueous phase in oil phase 1, it is necessary to use a relatively powerful emulsifier, while it is not possible to disperse the once prepared aqueous emulsion in oil in fats and oils containing unsaturated fatty acids. It's easy. In particular, when fats and oils containing highly unsaturated fatty acids are subjected to a powerful emulsifier, they may be deteriorated by the heat generated by the treatment. Therefore, the above oil phase 1 uses fats and oils containing highly unsaturated fatty acids. Instead, it is desirable to use general fats and oils such as soybean oil.
油相１に水相を分散する装置としては、各種の乳化装置を使用できる。具体的には、高圧ホモゲナイザーや超音波乳化機、また、湿式ジェットミルとも言われる２液衝突型の乳化装置を挙げることができる。適当な乳化装置を使用することで、所定の油脂組成物を得ることができる。なお、高圧ホモゲナイザーを使用する場合の一般的な乳化条件は、３０〜４０ＭＰａ、１０〜３０パスである。これにより、概ね平均粒子径３００ｎｍ程度の乳化物とすることができる。 Various emulsifying devices can be used as the device for dispersing the aqueous phase in the oil phase 1. Specific examples thereof include a high-pressure homogenizer, an ultrasonic emulsifier, and a two-component collision type emulsifier also called a wet jet mill. By using an appropriate emulsifying device, a predetermined oil / fat composition can be obtained. When using a high-pressure homogenizer, the general emulsification conditions are 30 to 40 MPa and 10 to 30 passes. As a result, an emulsion having an average particle diameter of about 300 nm can be obtained.
上記で得られた油中水型乳化物と不飽和脂肪酸を含有する油脂（油相２に相当）とを混合することで、本発明に係る油脂組成物が完成する。油中水型乳化物を油脂と混合した場合は、容易に均質化することができる。 The oil / fat composition according to the present invention is completed by mixing the water-in-oil emulsion obtained above with an oil / fat containing an unsaturated fatty acid (corresponding to oil phase 2). When the water-in-oil emulsion is mixed with fats and oils, it can be easily homogenized.
本発明においては、油脂組成物の水分の一部を脱水することもできる。脱水の方法としては、気体をバブリングしたり、また減圧することで行うことができるが、方法は限定されない。適当な部分脱水を行うことで、強力な抗酸化力を示す、油脂組成物を得ることができる。また、適当な部分脱水をおこなうことで、沈殿が生じるまでの時間を長くでき、商品の価値を高めることができる。
部分的な脱水を行うことで、水相中の固形分量が、当初配合時よりも高くなることは自明である。In the present invention, a part of the water content of the oil / fat composition can also be dehydrated. The dehydration method can be carried out by bubbling the gas or reducing the pressure, but the method is not limited. By performing appropriate partial dehydration, an oil / fat composition showing strong antioxidant power can be obtained. In addition, by performing appropriate partial dehydration, it is possible to prolong the time until precipitation occurs and enhance the value of the product.
It is self-evident that partial dehydration results in a higher solid content in the aqueous phase than at the time of initial formulation.
なお、本発明に係る油脂組成物は、経時的な沈殿が生じにくい点に特徴がある。沈殿が生じにくいことで、経時の品質の振れが少なく、育児用調製乳等を作製する際に、均質な製品が得られやすくなり、好ましい。よって、本発明に係る油脂組成物においては、所定の時間沈殿が生じないものを合格と判断した。具体的な評価法は実施例に記載した。
以下に実施例を記載する。The oil / fat composition according to the present invention is characterized in that precipitation does not easily occur over time. Since precipitation is unlikely to occur, the quality does not fluctuate over time, and it becomes easy to obtain a homogeneous product when preparing milk for childcare, which is preferable. Therefore, in the fat and oil composition according to the present invention, those in which precipitation does not occur for a predetermined time are judged to be acceptable. The specific evaluation method is described in Examples.
Examples are described below.
検討１ 油脂組成物の調製
表１の配合に基づき、油脂組成物の調製を行った。調製法は、「○油脂組成物の調製法」に従った。
得られた油脂組成物は、それぞれ１０ｍＬを1５ｍＬ容コニカルチューブへ入れ、２０℃２４時間放置し沈殿の発生を観察した。沈殿は、上下反転しても、均一化しない状態を「強固な沈殿あり」と評価し、表２中で「×」と記載した。沈澱は生じるものの、上下反転することで、均一化できるものは、表２中で△と記載した。それら以外は、表２中で「○」と記載した。○、△を合格と判断した。
また、調製直後の各油脂組成物について、ＣＤＭ（ＣＯＮＤＵＣＴＭＥＴＲＩＣ ＤＥＴＥＲＭＩＮＡＴＩＯＮ ＭＥＴＨＯＤ）試験にて酸化安定性を測定した。これも表２に記載した。なお、ＣＤＭ試験による酸化安定性の測定は、「○ＣＤＭ試験による酸化安定性の測定法」に従った。
沈殿が発生したものは不合格と判断し、ＣＤＭ値の記載を割愛した。
表１における各試験区において、実施例１〜２０、２９〜３３、３５〜５２については、「ＤＨＡ、ＥＰＡ含有油脂」８０に対し、大豆油２０を混合したものをコントロール油脂とし、ＣＤＭ試験を行った。実施例３４については、「ＤＨＡ、ＥＰＡ含有油脂」９０に対し、大豆油１０を混合したものをコントロール油脂とし、ＣＤＭ試験を行った。実施例５３については、「ＤＨＡ、ＥＰＡ含有油脂」１に対し、大豆油９９を混合したものをコントロール油脂とし、ＣＤＭ試験を行った。実施例２１〜２８については、それぞれ用いられた「不飽和脂肪酸を含有する油脂」をコントロール油脂とし、ＣＤＭ試験を行った。それらの結果も表２に示した。コントロールの値よりも、ＣＤＭ値が長いものを合格と判断した。
なお、コントロール油脂のＣＤＭ試験の際の加熱温度は、それぞれの実施例、比較例にあわせて実施した。Study 1 Preparation of fat and oil composition Based on the formulation shown in Table 1, the fat and oil composition was prepared. The preparation method was in accordance with "○ Preparation method for oil and fat composition".
10 mL of each of the obtained oil and fat compositions was placed in a 15 mL conical tube, left at 20 ° C. for 24 hours, and the occurrence of precipitation was observed. As for the precipitation, a state in which the precipitate was not homogenized even if it was turned upside down was evaluated as "with a strong precipitate", and was described as "x" in Table 2. Those that can be homogenized by turning upside down, although precipitation occurs, are described as Δ in Table 2. Other than these, "○" is shown in Table 2. ○ and △ were judged to pass.
In addition, the oxidative stability of each fat and oil composition immediately after preparation was measured by a CDM (CONDUCTMETRIC DETERMINATION METHOD) test. This is also shown in Table 2. The measurement of the oxidative stability by the CDM test was in accordance with "○ Method for measuring the oxidative stability by the CDM test".
Those with precipitation were judged to be unacceptable, and the description of the CDM value was omitted.
In each test group in Table 1, for Examples 1 to 20, 29 to 33, 35 to 52, a mixture of "DHA, EPA-containing fat and oil" 80 and soybean oil 20 was used as a control fat and oil, and a CDM test was conducted. went. In Example 34, a CDM test was conducted using a mixture of soybean oil 10 and "DHA, EPA-containing fats and oils" 90 as a control fat and oil. For Example 53, a CDM test was conducted using a mixture of “DHA, EPA-containing fat and oil” 1 and soybean oil 99 as a control fat and oil. For Examples 21 to 28, a CDM test was conducted using the "fat and oil containing unsaturated fatty acids" used as control fats and oils. The results are also shown in Table 2. Those with a longer CDM value than the control value were judged to pass.
The heating temperature of the control fats and oils in the CDM test was set according to each Example and Comparative Example.
表１ 油脂組成物の配合
・デキストリンには、松谷化学工業株式会社製「ＴＫ１６」を使用した。
・オリゴ糖には、株式会社明治フードマテリア製「メイオリゴ」を使用した。
・レシチン類１には、辻製油株式会社製「ＳＬＰ−ペーストＦ」を使用した。ホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値は０．３０であった。由来は大豆であった。
・レシチン類２には、辻製油株式会社製「ＳＬＰ−ペースト」を使用した。ホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値は０．４２であった。由来は大豆であった。
・レシチン類３には、Ａｒｃｈｅｒ Ｄａｎｉｅｌｓ Ｍｉｄｌａｎｄ製「Ｂｅａｋｉｎ ＬＶ３」を使用した。ホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値は０．４１であった。由来は大豆であった。
・レシチン類４には、カーギル製「Ｔｏｐｃｉｔｈｉｎ ＵＢ」を使用した。ホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値は０．４２であった。由来は大豆であった。
・レシチン類５には、Ａｒｃｈｅｒ Ｄａｎｉｅｌｓ Ｍｉｄｌａｎｄ製「Ｕｌｔｒａｌｅｃ Ｐ」を使用した。ホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値は０．４３であった。由来は大豆であった。
・レシチン類６には、Ａｍｅｒｉｃａｎ Ｌｅｃｉｔｈｉｎ Ｃｏｍｐａｎｙ製「Ａｌｃｏｌｅｃ ＳＧＵ」を使用した。ホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値は０．３６であった。由来は大豆であった。
・レシチン類７には、カーギル社製「Ｌｅｃｉｇｒａｎ １０００Ｐ」を使用した。ホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値は０．４８であった。由来は大豆であった。
・レシチン類８には、Ａｒｃｈｅｒ Ｄａｎｉｅｌｓ Ｍｉｄｌａｎｄ社製「ＳＵＮ ＬＥＣＩＴＨＩＮ」を使用した。ホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値は０．４２であった。由来はひまわりであった。
・ＶＥ（ビタミンＥ）には、理研ビタミン株式会社製「理研オイル８００」を使用した。
・ＤＨＡ、ＥＰＡ含有油脂には、ＤＨＡとＥＰＡを合計５６質量％含有する油脂を使用した。Table 1 Formulation of oil and fat composition
-For the dextrin, "TK16" manufactured by Matsutani Chemical Industry Co., Ltd. was used.
-For the oligosaccharide, "Meioligo" manufactured by Meiji Food Materia Co., Ltd. was used.
-For lecithins 1, "SLP-paste F" manufactured by Tsuji Oil Co., Ltd. was used. The value obtained by dividing the amount of phosphatidylcholine by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol was 0.30. The origin was soybean.
-For lecithins 2, "SLP-paste" manufactured by Tsuji Oil Co., Ltd. was used. The value obtained by dividing the amount of phosphatidylcholine by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol was 0.42. The origin was soybean.
-As the lecithins 3, "Beakin LV3" manufactured by Archer Daniels Midland was used. The value obtained by dividing the amount of phosphatidylcholine by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol was 0.41. The origin was soybean.
-For the lecithins 4, "Topcishin UB" manufactured by Cargill was used. The value obtained by dividing the amount of phosphatidylcholine by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol was 0.42. The origin was soybean.
-For the lecithins 5, "Ultralec P" manufactured by Archer Daniels Midland was used. The value obtained by dividing the amount of phosphatidylcholine by the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol was 0.43. The origin was soybean.
-As the lecithins 6, "Alcorec SGU" manufactured by American Lecithin Company was used. The value obtained by dividing the amount of phosphatidylcholine by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol was 0.36. The origin was soybean.
-For the lecithins 7, "Lecigran 1000P" manufactured by Cargill was used. The value obtained by dividing the amount of phosphatidylcholine by the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol was 0.48. The origin was soybean.
-For the lecithins 8, "SUN LECITHIN" manufactured by Archer Daniels Midland was used. The value obtained by dividing the amount of phosphatidylcholine by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol was 0.42. The origin was sunflower.
-For VE (vitamin E), "RIKEN Oil 800" manufactured by RIKEN Vitamin Co., Ltd. was used.
-As the fats and oils containing DHA and EPA, fats and oils containing 56% by mass of DHA and EPA in total were used.
○油脂組成物の調製法
１．表１の配合に従い、水相に分類される原材料を混合し、水相を調製した。
２．表１の配合に従い、油相１に分類される原材料を混合し、油相１を調製した。
３．油相１へ水相を混合し、高圧ホモゲナイザー（３７ＭＰａ、２０パス）にて油中水型乳化物に乳化した。
４．３の油中水型乳化物を各「油相２」と混合し、油脂組成物とした。
注１．表１においてそれぞれ記載されているｐＨ値は、水相を調製した際に測定したものを記載した。○ Preparation method of oil and fat composition 1. Raw materials classified as aqueous phases were mixed according to the formulation shown in Table 1 to prepare an aqueous phase.
2. The raw materials classified as oil phase 1 were mixed according to the formulation shown in Table 1 to prepare oil phase 1.
3. 3. The aqueous phase was mixed with the oil phase 1 and emulsified into a water-in-oil emulsion with a high-pressure homogenizer (37 MPa, 20 passes).
The water-in-oil emulsion of 4.3 was mixed with each "oil phase 2" to obtain an oil / fat composition.
Note 1. The pH values listed in Table 1 are those measured when the aqueous phase was prepared.
○ＣＤＭ試験による酸化安定性の測定法
ＣＤＭ試験は専用の試験機器である「ランシマット」を用い行った。
具体的には、各サンプルを実施例１〜２０、２９〜５２、比較例１〜９は９６℃、実施例２１〜２８、５３は１２０℃に加温し、２０Ｌ/ｈバブリングすることで酸化を促進し、揮発成分を水で捕集し、その通電状態を観察することで評価を行った。所定の通電状態となるまでに要する時間が長い方が、酸化安定性が優れていると判断した。○ Measurement method of oxidative stability by CDM test The CDM test was performed using a dedicated test device, "Lansimat".
Specifically, each sample is heated to 96 ° C. in Examples 1 to 20, 29 to 52, Comparative Examples 1 to 9 and 120 ° C. in Examples 21 to 28, 53, and oxidized by bubbling at 20 L / h. The evaluation was carried out by collecting volatile components with water and observing the energized state. It was judged that the longer the time required to reach the predetermined energized state, the better the oxidative stability.
表２
結果と考察
・水相中の固形分量が所定の値でかつ、ｐＨが所定の値以上の場合に、沈殿が生じにくく、良好なＣＤＭ値を示すことが確認された。
・レシチン類については、結果には記載していないが、そのホスファチジルコリンの量を、ホスファチジルコリン量、ホスファチジルエタノールアミン量及びホスファチジルイノシトール量の和で割った値が望ましいとされる値、特に０．２８〜０．３７であるレシチン類を使用した場合に、乳化が安定している傾向が見られ好ましかった。Results and discussion-It was confirmed that when the amount of solids in the aqueous phase was a predetermined value and the pH was a predetermined value or higher, precipitation was unlikely to occur and a good CDM value was exhibited.
-Lecithins are not described in the results, but the value obtained by dividing the amount of phosphatidylcholine by the sum of the amount of phosphatidylcholine, the amount of phosphatidylethanolamine and the amount of phosphatidylinositol is desirable, especially 0.28 to 0.28 to When lecithins of 0.37 were used, the emulsification tended to be stable, which was preferable.
検討２ 育児用調製乳の調製
市販の育児用調製粉乳に、本発明に係る油脂組成物を混合し、簡易的に育児用調製乳を調製した。
配合を表３に示した。
本発明に係る油脂組成物を混合した育児用調製粉乳を、「○育児用調製粉乳の経時変化評価法」に従い、評価した。結果を表４に示した。Study 2 Preparation of prepared milk for child-rearing A prepared milk for child-rearing was simply prepared by mixing the oil-and-fat composition according to the present invention with commercially available prepared milk for child-rearing.
The formulations are shown in Table 3.
The infant formula mixed with the oil and fat composition according to the present invention was evaluated according to "○ Evaluation method for aging of infant formula". The results are shown in Table 4.
表３ 配合
・育児用調製粉乳にはアイクレオ株式会社製「バランスミルク」を使用した。
・実施例３３の油脂組成物には、ＤＨＡが２３質量％含有していた。Table 3 Formulation
-"Balanced milk" manufactured by ICREO Co., Ltd. was used as the milk powder prepared for childcare.
-The oil and fat composition of Example 33 contained 23% by mass of DHA.
○育児用調製粉乳の経時変化評価法
１．各育児用調製粉乳５０ｇを３００ｍｌ三角フラスコに入れた。
２．６０℃インキュベーターで２４時間保管した。
３．開封時に感じられる臭気を、パネラー３名にて評価し、以下の基準にて、合議にて評価した。比較対象（コントロール）には、冷暗所に保管した育児用調製粉乳（アイクレオ株式会社製「バランスミルク」を使用した。
○：コントロールと同等と評価されるもの。 ×：コントロールに比べ、明らかに異臭が感じられ、許容されないと評価されるもの。
○を合格とした。○ Evaluation method for changes over time in formula for childcare 1. 50 g of each infant formula was placed in a 300 ml Erlenmeyer flask.
Stored in a 2.60 ° C. incubator for 24 hours.
3. 3. The odor felt at the time of opening was evaluated by three panelists, and evaluated by a consensus based on the following criteria. As a comparison target (control), prepared milk powder for childcare (“Balance Milk” manufactured by ICREO Co., Ltd.) stored in a cool and dark place was used.
◯: Those evaluated as equivalent to controls. X: Compared to the control, a clearly offensive odor is felt and it is evaluated as unacceptable.
○ was passed.
表４ 結果
考察
表４に示したとおり、本発明に係る油脂組成物を使用することにより、ＤＨＡ及びＥＰＡを追加した育児用調製乳において、良好な保存安定性を示すことが確認された。これにより、本発明に係る油脂組成物は、育児用調製乳用の油脂組成物といえることが確認された。Discussion As shown in Table 4, it was confirmed that by using the fat and oil composition according to the present invention, good storage stability was exhibited in the prepared milk for childcare to which DHA and EPA were added. From this, it was confirmed that the oil / fat composition according to the present invention can be said to be an oil / fat composition for prepared milk for childcare.
Claims (15)
１．アスコルビン酸及びその塩から選ばれる１以上が溶解され、ｐＨが３．６以上に調整された水相０．３〜２２質量％が、油相に分散された状態で存在する。
２．水相における固形分量は２２．８０〜８５質量％である。
３．油相は不飽和脂肪酸を含む油脂、及びレシチン類を含有する。An oil / fat composition that satisfies the following conditions.
1. 1. One or more selected from ascorbic acid and salts thereof are dissolved, and 0.3 to 22% by mass of the aqueous phase adjusted to pH 3.6 or more exists in a state of being dispersed in the oil phase.
2. The solid content in the aqueous phase is 22.80 to 85% by mass.
3. 3. The oil phase contains fats and oils containing unsaturated fatty acids and lecithins.
１．ｐＨが３．６以上に調整された、アスコルビン酸及びその塩から選ばれる1以上が溶解された水相を調製する工程。
２．レシチン類を油脂に溶解し、油相を調製する工程。
３．２の油相に１の水相を微分散し、油中水型乳化物とする工程。
４．３の油中水型乳化物を、不飽和脂肪酸を含有する油脂に混合し、水相を０．３〜２２質量％含有する油脂組成物とする工程。A method for producing an oil / fat composition by the following steps.
1. 1. A step of preparing an aqueous phase in which one or more selected from ascorbic acid and a salt thereof is dissolved, the pH of which is adjusted to 3.6 or more.
2. A step of dissolving lecithins in fats and oils to prepare an oil phase.
A step of finely dispersing the aqueous phase of 1 in the oil phase of 3.2 to form a water-in-oil emulsion.
A step of mixing the water-in-oil emulsion of 4.3 with a fat or oil containing an unsaturated fatty acid to prepare a fat or oil composition containing 0.3 to 22% by mass of an aqueous phase.
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|---|---|---|---|
| JP2017168917 | 2017-09-01 | ||
| JP2017168917 | 2017-09-01 | ||
| PCT/JP2018/028957 WO2019044351A1 (en) | 2017-09-01 | 2018-08-02 | Fat or oil composition containing unsaturated fatty acid |
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| JPWO2019044351A1 true JPWO2019044351A1 (en) | 2020-10-29 |
| JP6935818B2 JP6935818B2 (en) | 2021-09-15 |
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| JP2019539107A Active JP6935818B2 (en) | 2017-09-01 | 2018-08-02 | Fats and oils compositions containing unsaturated fatty acids |
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| US (1) | US20210161165A1 (en) |
| EP (1) | EP3677121A4 (en) |
| JP (1) | JP6935818B2 (en) |
| KR (1) | KR20200043372A (en) |
| CN (1) | CN111031802A (en) |
| AU (1) | AU2018324771B2 (en) |
| BR (1) | BR112020003762A2 (en) |
| CA (1) | CA3071805A1 (en) |
| MY (1) | MY197495A (en) |
| SG (1) | SG11202000880SA (en) |
| TW (1) | TWI762703B (en) |
| WO (1) | WO2019044351A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2019317918A1 (en) * | 2018-08-09 | 2021-02-25 | Fuji Oil Holdings Inc. | Oil-and-fat composition |
| JP6836226B1 (en) * | 2020-06-12 | 2021-02-24 | 不二製油株式会社 | Water-in-oil unsaturated fatty acid-containing composition and its production method |
| WO2023089975A1 (en) * | 2021-11-18 | 2023-05-25 | 不二製油グループ本社株式会社 | Oil or fat powder containing highly unsaturated fatty acid |
Citations (5)
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|---|---|---|---|---|
| JPH09235584A (en) * | 1996-03-01 | 1997-09-09 | Nof Corp | Oil and fat composition and food containing the same |
| JP2014520532A (en) * | 2011-06-30 | 2014-08-25 | アーチャー−ダニエルズ−ミッドランド カンパニー | Emulsifier composition and method of using such an emulsifier composition |
| WO2015064569A1 (en) * | 2013-10-31 | 2015-05-07 | 不二製油株式会社 | Cooking fat |
| US20160324166A1 (en) * | 2015-05-05 | 2016-11-10 | Sean McIlwain Finnie | Bread made with fish oil |
| JP2017500863A (en) * | 2013-12-16 | 2017-01-12 | カーギル・インコーポレイテッド | Stabilized steviol glycosides in concentrated syrup |
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|---|---|---|---|---|
| JP2862981B2 (en) * | 1989-10-31 | 1999-03-03 | 花王株式会社 | Oil-in-oil-in-oil double emulsified fat composition |
| JP3798066B2 (en) * | 1995-05-19 | 2006-07-19 | 日本油脂株式会社 | Cholesterol-enriched oil and fat and preparation method thereof |
| KR100538197B1 (en) * | 1998-01-08 | 2005-12-22 | 오쯔까 쇼꾸힝 가부시끼가이샤 | Gelled Foods And Process For Producing The Same |
| AU2003251557A1 (en) * | 2002-06-28 | 2004-01-19 | Richard C. Theuer | Fat compositions for infant formula and methods therefor |
| JP2006298969A (en) * | 2005-04-15 | 2006-11-02 | Sanki Shoji Kk | Highly unsaturated fatty acid containing fat and oil powder and method for producing the same |
| CA2655985A1 (en) * | 2006-06-23 | 2007-12-27 | The Procter & Gamble Company | Concentrated omega-3 fatty acids and mixtures containing them |
| WO2010149759A1 (en) * | 2009-06-24 | 2010-12-29 | Basf Se | Microparticles comprising a fat soluble fraction comprising dha and their production |
| CN103891922B (en) * | 2012-12-26 | 2020-02-18 | 丰益(上海)生物技术研发中心有限公司 | Edible oil composition comprising water-soluble antioxidant and preparation method thereof |
| US9101156B2 (en) * | 2013-03-15 | 2015-08-11 | Kent Precision Foods Group, Inc. | Thickener composition, thickened nutritive products, methods for preparing thickened nutritive products, and methods for providing nutrition |
| JP6471405B2 (en) * | 2013-10-31 | 2019-02-20 | 不二製油株式会社 | Cooking oils and fats |
-
2018
- 2018-08-02 EP EP18851712.2A patent/EP3677121A4/en active Pending
- 2018-08-02 AU AU2018324771A patent/AU2018324771B2/en active Active
- 2018-08-02 KR KR1020207002325A patent/KR20200043372A/en not_active Application Discontinuation
- 2018-08-02 WO PCT/JP2018/028957 patent/WO2019044351A1/en unknown
- 2018-08-02 BR BR112020003762-1A patent/BR112020003762A2/en unknown
- 2018-08-02 MY MYPI2020000887A patent/MY197495A/en unknown
- 2018-08-02 CN CN201880050450.8A patent/CN111031802A/en active Pending
- 2018-08-02 US US16/641,638 patent/US20210161165A1/en not_active Abandoned
- 2018-08-02 SG SG11202000880SA patent/SG11202000880SA/en unknown
- 2018-08-02 CA CA3071805A patent/CA3071805A1/en active Pending
- 2018-08-02 JP JP2019539107A patent/JP6935818B2/en active Active
- 2018-08-15 TW TW107128508A patent/TWI762703B/en active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09235584A (en) * | 1996-03-01 | 1997-09-09 | Nof Corp | Oil and fat composition and food containing the same |
| JP2014520532A (en) * | 2011-06-30 | 2014-08-25 | アーチャー−ダニエルズ−ミッドランド カンパニー | Emulsifier composition and method of using such an emulsifier composition |
| WO2015064569A1 (en) * | 2013-10-31 | 2015-05-07 | 不二製油株式会社 | Cooking fat |
| JP2017500863A (en) * | 2013-12-16 | 2017-01-12 | カーギル・インコーポレイテッド | Stabilized steviol glycosides in concentrated syrup |
| US20160324166A1 (en) * | 2015-05-05 | 2016-11-10 | Sean McIlwain Finnie | Bread made with fish oil |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111031802A (en) | 2020-04-17 |
| TW201912034A (en) | 2019-04-01 |
| BR112020003762A2 (en) | 2020-09-01 |
| WO2019044351A1 (en) | 2019-03-07 |
| KR20200043372A (en) | 2020-04-27 |
| EP3677121A1 (en) | 2020-07-08 |
| CA3071805A1 (en) | 2019-03-07 |
| AU2018324771B2 (en) | 2022-08-11 |
| EP3677121A4 (en) | 2021-06-09 |
| US20210161165A1 (en) | 2021-06-03 |
| SG11202000880SA (en) | 2020-02-27 |
| TWI762703B (en) | 2022-05-01 |
| JP6935818B2 (en) | 2021-09-15 |
| AU2018324771A1 (en) | 2020-02-27 |
| MY197495A (en) | 2023-06-19 |
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